Peachy Peach Ice Cream

Vegetarian
Gluten Free
Health score
1%
Peachy Peach Ice Cream
45 min.
6
370kcal

Suggestions


Indulge in the delightful taste of summer with our Peachy Peach Ice Cream! This creamy, dreamy dessert is not only a treat for your taste buds but also a celebration of fresh, ripe peaches. Perfectly vegetarian and gluten-free, this ice cream is a guilt-free way to satisfy your sweet cravings while enjoying the natural sweetness of fruit.

Imagine the luscious flavor of sun-ripened peaches blended into a smooth, velvety ice cream that melts in your mouth. With just a handful of simple ingredients, you can create a refreshing dessert that’s ideal for warm days or any occasion that calls for a sweet ending. The combination of half-and-half and fresh peaches creates a rich and creamy texture, while a hint of lemon juice adds a zesty brightness that elevates the flavor profile.

Whether you’re hosting a summer gathering, enjoying a quiet evening at home, or looking for a fun activity to do with family, making this Peachy Peach Ice Cream is a delightful experience. The process of blending, chilling, and churning is not only rewarding but also fills your kitchen with the irresistible aroma of fresh peaches. So grab your ice cream maker and get ready to scoop up some happiness with this homemade treat that’s sure to impress everyone!

Ingredients

  • cups cream light ( cream)
  • 1.5 tablespoons juice of lemon 
  • 1.5 pounds peaches ripe
  • 0.7 cup sugar 
  • teaspoons vanilla 

Equipment

  • food processor
  • bowl
  • blender
  • potato masher
  • ice cream machine

Directions

  1. Peel peaches if desired (see note above), then pit and slice them. In a food processor or blender, pure 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar.
  2. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.
  3. In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes.
  4. Add to half-and-half mixture; taste, and add more sugar if desired.
  5. Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
  6. Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.

Nutrition Facts

Calories370kcal
Protein2.91%
Fat58.98%
Carbs38.11%

Properties

Glycemic Index
18.39
Glycemic Load
19.44
Inflammation Score
-6
Nutrition Score
5.514782636062%

Flavonoids

Cyanidin
2.18mg
Catechin
5.58mg
Epigallocatechin
1.18mg
Epicatechin
2.65mg
Epigallocatechin 3-gallate
0.34mg
Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Kaempferol
0.25mg
Quercetin
0.76mg

Nutrients percent of daily need

Calories:370.47kcal
18.52%
Fat:25.01g
38.48%
Saturated Fat:15.43g
96.43%
Carbohydrates:36.37g
12.12%
Net Carbohydrates:34.66g
12.6%
Sugar:32.04g
35.6%
Cholesterol:88.43mg
29.48%
Sodium:42.21mg
1.84%
Alcohol:0.46g
100%
Alcohol %:0.26%
100%
Protein:2.77g
5.55%
Vitamin A:1176.93IU
23.54%
Vitamin E:1.53mg
10.23%
Vitamin B2:0.14mg
8.28%
Vitamin C:6.58mg
7.97%
Phosphorus:73.92mg
7.39%
Fiber:1.71g
6.85%
Potassium:221.9mg
6.34%
Calcium:60.1mg
6.01%
Vitamin K:5.55µg
5.29%
Copper:0.1mg
4.86%
Vitamin B3:0.96mg
4.78%
Selenium:2.92µg
4.17%
Vitamin B5:0.39mg
3.85%
Magnesium:15.03mg
3.76%
Manganese:0.07mg
3.72%
Vitamin D:0.48µg
3.19%
Vitamin B1:0.05mg
3.16%
Zinc:0.47mg
3.1%
Folate:10.74µg
2.69%
Vitamin B12:0.16µg
2.66%
Vitamin B6:0.05mg
2.64%
Iron:0.43mg
2.36%
Source:My Recipes